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Florida Grouper and Roasted Vegetables

Florida Grouper and Roasted Vegetables

Yield 2 servings

1 large Florida grouper fillet (approximately 1 pound)
3 tablespoons olive oil
1 small Florida zucchini, chopped into thin rounds
1 Florida carrot, chopped into small rounds
1/2 red Florida pepper, chopped
1/2 yellow Florida pepper, chopped
1 medium Florida onion, chopped
8 Florida cherry tomatoes, quartered
1 tablespoon ketchup
1 1/2 cups tomato juice
1 tablespoon brown or natural sugar
1 lemon, freshly squeezed
Freshly ground pepper
1 teaspoon dried oregano
3/4 teaspoon dried sweet basil
1 teaspoon kosher salt


Preheat oven to 350°. Place the cleaned fish in the middle of a baking pan. Spread 1 tablespoon of olive oil on fish, making sure to cover both sides. Squeeze the lemon on both sides of the fish and sprinkle with the cracked black pepper. Sauté the chopped vegetables in the remaining olive oil just enough to soften a little and set aside. In a small cup, mix the oregano, basil and salt, and spread on both sides of the fish. Pour the sautéed vegetables over the fish. In a bowl, mix the sugar, ketchup and tomato juice and pour over the fish. Cover and place in the oven until it is done all the way; the flesh should be soft and flaky. Do not overcook. A general rule for cooking fish is 10 minutes per inch of thickness.

Nutritional Information:
One serving contains the following: Calories 694; Total Fat 33g; Cholesterol 73mg; Sodium 1755mg; Total Carbohydrates 68g; Protein 52g. High in Vitamin A and Vitamin C.

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